Aubergine and Chickpea Tagine
with Warming Apricot Bulgar Wheat (5 MEAL)
It’s tagine time! Traditionally tagines come from North Africa and they take their name from the cone-shaped clay pot in which they’re often cooked. The idea behind the pot is that steam leaves the food whilst cooking, condenses at the top of the pot and runs back down into the food. As the moisture was recycled it was the perfect way to cook in places where water was in short supply. We haven’t sent you a clay pot, but you do have an absolute bumper selection of ingredients to recreate a little bit of Africa in your kitchen!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
